Ingredients
Scale
- 1 cup fresh pineapple juice
- 1/4 cup low-sodium soy sauce
- 1/2 cup packed brown sugar
- 1/4 cup apple cider vinegar
- 2 tsp cornstarch
- 1 tsp fresh ginger (grated)
- 1/2 tsp garlic powder
- Optional: 1/4 cup diced red bell pepper
Instructions
- Gather a medium saucepan, measuring cups, and a whisk.
- In the saucepan, combine pineapple juice, soy sauce, brown sugar, apple cider vinegar, garlic powder, and grated ginger. Whisk to blend.
- Bring the mixture to a gentle simmer over medium heat.
- In a small bowl, mix cornstarch with 2 tablespoons of water until smooth. Stir this into the saucepan and cook for about 3 minutes until thickened.
- If using, add diced red bell pepper and simmer for an additional minute.
- Remove from heat and let cool slightly before serving.
Notes
- For sweetness variations, substitute brown sugar with honey or maple syrup.
- Add chili flakes for a spicy kick if desired.
- Store in an airtight container in the fridge for up to one week; reheat gently on low heat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 2 tablespoons (30g)
- Calories: 60
- Sugar: 12g
- Sodium: 330mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 0mg